Spicy Chicken Kosha, Fish Curry Recipe

Ingredients

• 500 g Fish (Rohu or Catla) (cut into 2‑inch pieces)
• 3 tbsp Mustard Oil (cold‑pressed for authentic flavor)
• 2 large Onion (1 sliced for fish, 1 finely chopped for chicken)
• 5 Green Chili (slit lengthwise; 2 for fish, 2 for chicken, 1 for sag)
• 2.5 tsp Cumin Seeds
• 1 tsp Turmeric Powder
• 3.5 tsp Salt (adjust to taste; divided among components)
• 3.5 cups Water
• 800 g Chicken Pieces (bone‑in) (skin removed, cut into bite‑size pieces)
• 2 Bay Leaf
• 2 medium Tomato (chopped)
• 1 tsp Garlic Paste (or 3 cloves minced)
• 0.5 tsp Ginger Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 2 Cloves
• 2 Cardamom Pods
• 1 small Cinnamon Stick
• 0.25 tsp Black Pepper Powder
• 0.25 tsp Rose Petal Powder (optional, adds subtle fragrance)
• 300 g Mustard Greens (or Spinach) (washed and roughly chopped)
• 2 tbsp Oil (for sag)

Instructions

1. Prepare Mustard Greens (Sag)

   Rinse the mustard greens thoroughly, remove any tough stems, and roughly chop. Set aside.

   Time: PT5M

2. Cook Sag

   Heat 2 tbsp oil in a skillet over medium heat. Add ½ tsp cumin seeds; when they sizzle, add the sliced onion and slit green chili. Sauté until onion turns translucent, then add the chopped greens, salt, and ½ cup water. Cover and cook 8‑10 minutes until greens are wilted but still bright.

   Time: PT10M

   Temperature: medium heat

3. Prep Fish

   Pat the fish pieces dry with paper towels. Sprinkle with ½ tsp turmeric and a pinch of salt; set aside for 5 minutes.

   Time: PT5M

4. Cook Fish Curry (Machher Jhol)

   In the large pot, heat 3 tbsp mustard oil over medium‑high heat. Add 1 tsp cumin seeds, then the sliced onion and slit green chilies. Sauté until onion is golden. Add the marinated fish pieces, ½ tsp turmeric, and salt. Gently stir, then pour in 2 cups water. Bring to a gentle boil, then reduce to simmer for 12‑15 minutes until fish is cooked through and the broth is aromatic.

   Time: PT20M

   Temperature: medium heat

5. Prepare Chicken Spice Mix

   In a small bowl, combine coriander powder, garam masala, black pepper, cloves, cardamom, cinnamon, and rose petal powder. Grind briefly in a spice grinder or mortar‑pestle to release aromas.

   Time: PT5M

6. Sauté Base for Chicken Masala

   Heat 3 tbsp oil in the same large pot (or a clean skillet) over medium heat. Add 2 bay leaves and 1 tsp cumin seeds; let them crackle. Add the finely chopped onion and sauté until golden brown (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

7. Cook Chicken Masala

   Add 1 tsp ginger powder, 1 tsp garlic paste, and slit green chilies; sauté 1 minute. Stir in chopped tomatoes and cook until oil separates (3‑4 minutes). Add the ground spice mix, turmeric, and salt; fry for another minute. Add the chicken pieces, coat well, then pour in 1 cup water. Cover and simmer on low‑medium heat for 20‑25 minutes until chicken is tender and the gravy thickens.

   Time: PT30M

   Temperature: low‑medium heat

8. Final Touches

   Taste both gravies and adjust salt if needed. Sprinkle a few fresh coriander leaves over the chicken for freshness. Turn off the heat.

   Time: PT5M

9. Serve

   Plate the fish curry, chicken masala, and sautéed sag side by side. Serve hot with steamed basmati rice or plain roti.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

22 g

Fiber

5 g